CN102028035B - Milk beverage with sow thistle juice and sea buckthorn juice and preparation method thereof - Google Patents
Milk beverage with sow thistle juice and sea buckthorn juice and preparation method thereof Download PDFInfo
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- CN102028035B CN102028035B CN 201010574144 CN201010574144A CN102028035B CN 102028035 B CN102028035 B CN 102028035B CN 201010574144 CN201010574144 CN 201010574144 CN 201010574144 A CN201010574144 A CN 201010574144A CN 102028035 B CN102028035 B CN 102028035B
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Abstract
The invention relates to the field of liquid milk processing, in particular to a milk beverage with sow thistle juice and sea buckthorn juice and a preparation method thereof. Based on 100 parts by weight of raw materials, the milk beverage with sow thistle juice and sea buckthorn juice comprises 35-50 parts of milk, 0.2-1.5 parts of stabilizing agent and 0.2-0.8 part of sow thistle juice and sea buckthorn juice, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. The milk beverage not only has strong and pure milk scent, but also has mellow and fine taste because the acid of the product is not adjusted, and the bitterness of sow thistle juice and sea buckthorn juice can not appear; sow thistle juice, sea buckthorn juice and milk are mixed, the perfect combination of the three flavors is realized, and the purpose of more than 6 months of quality guarantee period can be realized.
Description
Technical field
The present invention relates to the liquid milk manufacture field, particularly, the present invention relates to a kind of milk beverage that adds maror juice and Hippophae Rhamnoides L. juice and preparation method thereof.
Background technology
Bitter dish, another name denticulate ixeris herb, the bitter pod of tea, sweet horse dish, old stork dish, without caraway etc. are feverfew.Bitter dish is a kind of wild vegetables, and taste is unique, and is nutritious, contains the multiple rope of supporting one's family, mineral matter, carbohydrate of human body needs etc., has satisfied people's demand, becomes the treasure on the human dining table.And as medicinal material, bitter dish has long history.Ixeris chinensis, common sowthistle root, common sowthistle flower, bitter vegetable seeds all can be used as medicine.Bitter dish is used as medicine and begins to be stated from the Han dynasty Shennong's Herbal, and it is cold in nature, bitter, nontoxic.Can clearing heat and cooling blood, removing toxicity for detumescence, control heat poison, harmony knot, jaundice, diarrhea, blood drench, treat swell, the symptoms such as hemorrhoid complicated by anal fistula.Put down in writing according to Compendium of Material Medica: bitter dish cures mainly: " the five internal organs perverse trend is detested paddy stomach numbness.Clothes are made one feel at ease and energetic for a long time, and acute hearing is examined less sleeping, and it is anti-old to make light of one's life by commiting suicide.Take for a long time anti-hunger and cold, high gas is not old.Transfer the twelve regular channels, stomach Qi is tired contrary after the cholera.Clothes are powerful for a long time, though cold very beneficial people.Smash the juice drink, except appearance and hypogloeeis Huang.Its white sauce, it is swollen to be coated with fourth, uproots.Drip under the carbuncle vertical bursting.The point wart falls certainly.Deposited snake stings.Make eye bright vertical all dysentery.Blood drenches hemorrhoid complicated by anal fistula.Diuresis.Go middle heat, tranquilizing mind, jaundice impotence." in addition, it also possesses clearing heat and detoxicating, cool blood dampness removing, detumescence and apocenosis, the effect of dispelling phlegm and alleviating pain, qi-restoratives cough-relieving, it is swollen to cure mainly dysentery, jaundice, blood pouring, hemorrhoid complicated by anal fistula, treatment, the effect that snake stings.Folks of china is used as medicinal material from ancient times.Modern medicine proves, vitamin C and micronutrient levels that lettuce pod dish is abundant, be anti-ageing, build up resistance, cancer-resisting, replenish the calcium, promote the active ingredient of upgrowth and development of children.Edible bitter dish helps lend some impetus to the synthetic of the interior antibody of human body, strengthens immunity of organisms, promotes cerebral function.Abundant ferro element is conducive to prevent anaemia in the bitter dish, and plurality of inorganic salt and trace element are conducive to growing of children, and multivitamin can promote wound healing, prevents hypovitaminosis.
Sea-buckthorn has another name called the vinegar willow, thorn is stung, deceives in acid, is shrub or the dungarunga of Elaeangnaceae (Elaeagnaceae) acid thorn genus.Since 20th century the mid-80s, China begins to pay attention to comprehensive exploitation and the processing and utilization of sea-buckthorn.The research data of relevant sea-buckthorn, treatise etc. are increasing.The chemical composition of sea-buckthorn mainly contains flavonoids, terpene and steroid, volatile oil, organic acid, phenols, carbohydrate etc.Has vast potential for future development in fields such as medicine, health care, food and feeds.Sea buckthorn fruit is nutritious, contains each seed amino acid of multivitamin, aliphatic acid, trace element, Hippophate flavone, superoxide dismutase isoreactivity material and needed by human body.Wherein Vit C contents is high, in per 100 gram fruit juice.Vit C contents can reach 825～1100 milligrams, is 2～3 times of Kiwi berry, have the king's of the disorderly C that supports one's family laudatory title.
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is near perfect food, and person " white blood " is optimal wholefood.Comprise a large amount of protein in the milk, be mainly casein, albumin, globulin etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, milk proem matter is complete protein, and digestibility is up to 98%, and absorption easy to digest is desirable wholefood.
In the market, also do not see sow thistle drink, sea-buckthorn also just is confined to single hippophae rhamnoides beverage, and the product that bitter dish, sea-buckthorn and milk are combined is then more there are no it.Cause this series products to exist the gaps in market to mainly contain several reasons: (1) single maror juice has certain bitter flavor, if be that single and milk make up, the local flavor of product is difficult to be accepted by the consumer; (2) single Hippophae Rhamnoides L. juice has certain bitter taste, and ascorbic content is higher, if be that single and milk make up, the local flavor of product also is difficult to be accepted by the consumer; (3) bitter dish, sea-buckthorn, milk three are mixed, realize the perfect combination of three's local flavor, and can realize the purpose of long shelf-life more than 6 months, especially a great difficult problem.
If with adding in the milk beverage of maror juice, Hippophae Rhamnoides L. juice success, realize that three's perfection is merged, no matter from nutrition or from the research and development of dairy products, all be a kind of very peculiar way.
Summary of the invention
The object of the present invention is to provide a kind of milk beverage that adds maror juice and Hippophae Rhamnoides L. juice.
A further object of the present invention is to provide a kind of method for preparing the milk beverage of above-mentioned interpolation maror juice and Hippophae Rhamnoides L. juice.
According to the milk beverage of interpolation maror juice of the present invention and Hippophae Rhamnoides L. juice, based on the raw material of 100 weight portions, it comprises:
0.2～0.8 part of 35～50 parts in milk, 0.3～1.5 part of stabilizing agent and maror juice and Hippophae Rhamnoides L. juice;
Described stabilizing agent comprises thickener and emulsifying agent.
In order to reach the milk beverage stability that contains bitter dish sea-buckthorn, and it is good to reach the quality stability of product system in shelf life, and milk beverage of the present invention to another requirement of raw material maror juice, Hippophae Rhamnoides L. juice is: maror juice, the content of Hippophae Rhamnoides L. juice in the milk beverage finished product are controlled between 0.2wt%～0.8wt%.Preferably, maror juice, the content of Hippophae Rhamnoides L. juice in the milk beverage finished product are controlled between 0.4wt%～0.6wt%, and the ratio of preferred maror juice and Hippophae Rhamnoides L. juice is 1: 2, like this, both guaranteed the nutritional labeling of bitter dish, sea-buckthorn in the product, realize again the mutual fusion of maror juice, Hippophae Rhamnoides L. juice local flavor, mutually coordinated, thereby guaranteed the best flavor of product.Meanwhile, again can be at utmost controlled the stability of product.
Milk beverage according to interpolation maror juice of the present invention and Hippophae Rhamnoides L. juice, wherein, described stabilizing agent is comprised of emulsifying agent and thickener, and described emulsifying agent is selected from one or more the combination in single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, stearoyl lactate, the molecule distillating monoglyceride; Described thickener is selected from one or more the combination in sodium carboxymethylcellulose, gellan gum, converted starch, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, locust bean gum, sodium alginate and the guar gum.
Through experimental results show that: in order to realize six months long shelf-life stability of this product, for milk beverage of the present invention, the optimal selection of emulsifying agent is the combination of monostearate and sucrose fatty ester, use amount is that addition is 0.5～0.9 part in per this beverage of 100 weight portions, and the best proportioning of single hard fatty acid ester and sucrose fatty ester is 2: 1.In view of maror juice, Hippophae Rhamnoides L. juice are added in the milk beverage, be easy to layering, produce the characteristic that precipitates, the optimal selection of thickener is the combination of sodium carboxymethylcellulose, gellan gum, guar gum, xanthans, use amount is that addition is 0.3～0.5 part in per this beverage of 100 weight portions, and the best proportioning of guar gum and xanthans is 1: 1.Under this stabilising system, this beverage is within six months shelf-life, and is more stable, without coacervation, almost without layering, deposited phenomenon.
Milk beverage according to interpolation maror juice of the present invention and Hippophae Rhamnoides L. juice also comprises sweet substance, and the sweet substance that is applicable to the invention provides milk beverage is any one or a few combination of white granulated sugar, syrup or sweetener.Based on the raw material of 100 weight portions, its addition is 3.5～7 parts.
Milk level among the present invention in this milk beverage is 35～50wt%, content of milk protein 〉=1.0wt% in the finished product physical and chemical index.Milk beverage provided by the invention can be a kind of milk beverage take milk as primary raw material, and the liquid milk material in the prescription can be: common cow's milk can be full-cream, degreasing or half skimmed milk as required; Also can be the formulated recombined milk of other components in milk powder, cream, protein hydrolysate, whey powder or the milk, the present invention be not particularly limited this.Milk beverage of the present invention preferably with fresh milk as primary raw material.
In addition, the present invention also provides a kind of method for preparing the milk beverage that adds maror juice and Hippophae Rhamnoides L. juice, and the method may further comprise the steps:
1) with maror juice and Hippophae Rhamnoides L. juice dilution, obtains maror juice and Hippophae Rhamnoides L. juice dilute solution;
2) stabilizing agent and sweet substance are dry mixed, then are dissolved in water;
3) with step 1) in dilute solution and the step 2 of maror juice and Hippophae Rhamnoides L. juice) in contain stabilizing agent solution mix;
4) add milk, water, stir constant volume;
5) homogeneous, sterilization, can obtains adding the milk beverage of maror juice and Hippophae Rhamnoides L. juice.
According to milk beverage of the present invention, described maror juice is that bitter dish is through cleaning, cutting, blanching, the acquisition of pulling an oar, squeeze the juice.
As mentioned above, the concrete preparation process of maror juice is as follows:
1, raw material is selected: carry out selected to the bitter dish that gathers.Remove the weeds that are clipped in the bitter dish and the plant of worm in spite of illness.
2, cleaning, cutting: featured bitter dish is rinsed well with mobile clear water, noted not rubbing, in order to avoid damage leaf, affect quality.Then be cut into 0.8～1 centimetre segment, note washing afterwards first and cut, in case the milky white juice that the edge of a knife flows out runs off, cause the waste of nutrition when washing.
3, blanching: the blanching condition is 85 ℃, 5min, and the blanching enzyme that can go out to prevent brown stain and vitamin oxidation, improves crushing juice rate.
4, making beating: break into uniformly thin mud shape with beater.
5, squeeze the juice: press juice with filter press first, filter with filter centrifugal again, can obtain maror juice after the filtration.
For fear of maror juice, the loss of Hippophae Rhamnoides L. juice nutritional labeling, and stabilising system damaged, mainly realize by following treatment step: first maror juice and Hippophae Rhamnoides L. juice are diluted dissolving with 20 times of ingredient waters, in the situation that stirs unlatching, stir 10min, realize the abundant mixing of the two, can the adding system after the mixing in.Forbid in maror juice, Hippophae Rhamnoides L. juice the is undiluted direct adding system, otherwise can cause the loss of part nutritional labeling and the change of local flavor.Wherein, the temperature of the ingredient water of dilution maror juice, Hippophae Rhamnoides L. juice should be controlled at below 35 ℃.
In the product of milk beverage, stability is one of critical nature of estimating product.The stability of milk beverage of the present invention mainly refers to the quality stability of whole milk beverage system in shelf life.The selection of stabilizing agent then is to guarantee that milk beverage has one of key factor of good stability.Result according to concrete test experiments shows that in the milk beverage of the present invention, the viscosity of milk (viscosity) between 12～50 centipoises, is preferably 15～26 centipoises usually; And product of the present invention can be preserved at normal temperatures, within reaching 6 months shelf life whole system all be more stable uniformly, the phenomenons such as serious fat floating, albumen precipitation, suction grumeleuse can not appear, has good stability, and smooth mouth feel is smooth and easy when drinking, the smooth, fragrant and sweet of milk arranged, bitter dish, the distinctive fragrance of sea-buckthorn are arranged simultaneously.
Therefore, the present invention adds maror juice and Hippophae Rhamnoides L. juice in existing milk beverage, by the adding proportion of maror juice and Hippophae Rhamnoides L. juice and the selection of stabilising system, utilize the harmonizing of maror juice bitter flavor and Hippophae Rhamnoides L. juice astringent taste, the perfection that realizes maror juice, Hippophae Rhamnoides L. juice and milk is merged, thereby by the nutritional labeling in abundant bitter dish, the sea-buckthorn, reach the purpose of fortified milk beverage trophic function.This milk beverage has not only had strong pure milk, and product does not carry out acid adjustment, mouthfeel is more mellow and fine and smooth, the bitter taste that maror juice and Hippophae Rhamnoides L. juice can not occur, bitter dish, sea-buckthorn, milk three are mixed, realize the perfect combination of three's local flavor, and can realize the purpose of long shelf-life more than 6 months.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment limit protection scope of the present invention.
The selection of each raw material all meets the concerned countries standard among the following embodiment.
Embodiment 1, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 350.0 kilograms;
White granulated sugar: 70.0 kilograms;
Maror juice: 1.6 kilograms;
Hippophae Rhamnoides L. juice: 0.4 kilogram;
Single hard fatty acid ester: 1.0 kilograms;
Sucrose fatty ester: 0.5 kilogram;
Guar gum: 0.15 kilogram;
Xanthans: 0.15 kilogram;
Gellan gum: 0.2 kilogram;
Sodium carboxymethylcellulose: 1.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process:
1, maror juice and Hippophae Rhamnoides L. juice are diluted dissolving with 20 times of ingredient waters, in the situation that stirs unlatching, stirred 10 minutes, for subsequent use.
2, the batching of stabilizing agent: stabilizing agent and white granulated sugar are dry mixed.
3, the pure water with dosage 30% is warming up to 75～80 ℃, sneaks into and is dry mixed material, and high-speed stirred was squeezed in the material-compound tank about 30 minutes under the maintenance state of temperature.
4, with the mixed diluting solution of step 1 gained maror juice, Hippophae Rhamnoides L. juice, squeeze in the material-compound tank.
5, standardized milk is squeezed in the material-compound tank, stirred about 10 minutes.
6, with the batching water material is settled to one ton.
7, homogeneous: feed liquid is preheating to 65～70 ℃, input homogenizer, homogenization pressure 50/200MPa.
8, sterilization: sterilization conditions is 137 ℃, 4 seconds.
9, can: the feed liquid after the sterilization is cooled to carries out sterile filling below 25.0 ℃.
The milk beverage protein content that contains maror juice, Hippophae Rhamnoides L. juice of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 5.5%.The viscosity of this product is about 15～20 centipoises, and the pH value is about between 6.5～6.7.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of bitter dish, sea-buckthorn uniqueness when having the crude milk local flavor.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, without the elutriation state, without lamination, without serious fat floating, local flavor is normal.
Embodiment 2, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 350.0 kilograms;
White granulated sugar: 70.0 kilograms;
Maror juice: 1.8 kilograms;
Hippophae Rhamnoides L. juice: 3.6 kilograms;
Single hard fatty acid ester: 5 kilograms;
Sucrose fatty ester: 2.5 kilograms;
Guar gum: 0.25 kilogram;
Xanthans: 0.25 kilogram;
Gellan gum: 0.5 kilogram;
Sodium carboxymethylcellulose: 3 kilograms;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The milk beverage protein content that contains maror juice, Hippophae Rhamnoides L. juice of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 5.6%.The viscosity of this product is about 15～20 centipoises, and the pH value is about between 6.5～6.7.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of bitter dish, sea-buckthorn uniqueness when having the crude milk local flavor.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, without the elutriation state, without lamination, without serious fat floating, local flavor is normal.
Embodiment 3, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 350.0 kilograms;
Syrup: 70.0 kilograms;
Maror juice: 2.0 kilograms;
Hippophae Rhamnoides L. juice: 6.0 kilograms;
Single hard fatty acid ester: 3.34 kilograms;
Sucrose fatty ester: 1.66 kilograms;
Guar gum: 0.5 kilogram;
Xanthans: 0.5 kilogram;
Gellan gum: 1 kilogram;
Sodium carboxymethylcellulose: 3.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
Syrup: meet national standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The milk beverage protein content that contains maror juice, Hippophae Rhamnoides L. juice of present embodiment is about 1.05%, and fat content is about 1.04%, and soluble solid content is about 5.5%.The viscosity of this product is about 15～20 centipoises, and the pH value is about between 6.5～6.7.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of bitter dish, sea-buckthorn uniqueness when having the crude milk local flavor.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, without the elutriation state, without lamination, without serious fat floating, local flavor is normal.
Embodiment 4, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 500.0 kilograms;
White granulated sugar: 70.0 kilograms;
Maror juice: 1.6 kilograms;
Hippophae Rhamnoides L. juice: 0.4 kilogram;
Single hard fatty acid ester: 1.0 kilograms;
Sucrose fatty ester: 0.5 kilogram;
Guar gum: 0.15 kilogram;
Xanthans: 0.15 kilogram;
Gellan gum: 0.2 kilogram;
Sodium carboxymethylcellulose: 1.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The milk beverage protein content that contains maror juice, Hippophae Rhamnoides L. juice of present embodiment is about 1.5%, and fat content is about 1.5%, and non-fat solid is about 6.8%.The viscosity of this product is about 16～20 centipoises, and the pH value is about between 6.5～6.7.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of bitter dish, sea-buckthorn uniqueness when having the crude milk local flavor.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, without the elutriation state, without lamination, without serious fat floating, local flavor is normal.
Embodiment 5, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 500.0 kilograms;
White granulated sugar: 50.0 kilograms;
Maror juice: 1.8 kilograms;
Hippophae Rhamnoides L. juice: 3.6 kilograms;
Single hard fatty acid ester: 5 kilograms;
Sucrose fatty ester: 2.5 kilograms;
Guar gum: 0.25 kilogram;
Xanthans: 0.25 kilogram;
Gellan gum: 0.5 kilogram;
Sodium carboxymethylcellulose: 4 kilograms;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The milk beverage protein content that contains maror juice, Hippophae Rhamnoides L. juice of present embodiment is about 1.5%, and fat content is about 1.5%, and non-fat solid is about 6.5%.The viscosity of this product is about 16～20 centipoises, and the pH value is about between 6.5～6.7.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of bitter dish, sea-buckthorn uniqueness when having the crude milk local flavor.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, without the elutriation state, without lamination, without serious fat floating, local flavor is normal.
Embodiment 6, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 500.0 kilograms;
Knob is sweet: 0.9 kilogram;
Maror juice: 2.0 kilograms;
Hippophae Rhamnoides L. juice: 6.0 kilograms;
Single hard fatty acid ester: 6 kilograms;
Sucrose fatty ester: 3 kilograms;
Guar gum: 0.5 kilogram;
Xanthans: 0.5 kilogram;
Gellan gum: 1 kilogram;
Sodium carboxymethylcellulose: 4.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5% (this index and standard are national standard and the industry standard of milk well known in the art).
White granulated sugar: meet country-level standard.
Pure water meets national standard.
Preparation process: with embodiment 1
The milk beverage protein content that contains maror juice, Hippophae Rhamnoides L. juice of present embodiment is about 1.5%, and fat content is about 1.5%, and non-fat solid is about 6.9%.The viscosity of this product is about 16～20 centipoises, and the pH value is about between 6.5～6.7.The product integrality is even, and mouthfeel is full smooth, contains again the local flavor of bitter dish, sea-buckthorn uniqueness when having the crude milk local flavor.Normal through this milk beverage of experimental test Product Status in six months normal temperature shelf-lifves process, without the elutriation state, without lamination, without serious fat floating, local flavor is normal.
Comparative example 1, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 350.0 kilograms;
White granulated sugar: 70.0 kilograms;
Maror juice: 1.6 kilograms;
Hippophae Rhamnoides L. juice: 0.4 kilogram;
Single hard fatty acid ester: 0.5 kilogram;
Sucrose fatty ester: 0.5 kilogram;
Guar gum: 0.1 kilogram;
Xanthans: 0.1 kilogram;
Gellan gum: 0.2 kilogram;
Sodium carboxymethylcellulose: 1.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
The preparation method is with embodiment 1.
Comparative example 2, contain the milk beverage (prescription in 1 ton) of maror juice, Hippophae Rhamnoides L. juice
Milk: 500.0 kilograms;
Knob is sweet: 0.9 kilogram;
Maror juice: 2.0 kilograms;
Hippophae Rhamnoides L. juice: 6.0 kilograms;
Single hard fatty acid ester: 8 kilograms;
Sucrose fatty ester: 4 kilograms;
Guar gum: 0.5 kilogram;
Xanthans: 1.0 kilograms;
Gellan gum: 1.5 kilograms;
Sodium carboxymethylcellulose: 3.0 kilograms;
Pure water is mended extremely: 1000 kilograms.
Embodiment 7, product stability test experiments
The milk beverage that contains maror juice, Hippophae Rhamnoides L. juice take embodiment 1～6, comparative example 1～2 is analyzed the stability of product by distribution situation and precipitation capacity to maror juice, Hippophae Rhamnoides L. juice as specimen is placed at normal temperature, leave standstill observation under 37 ℃ of oven conditions.
(1) the visual observations method is: (trial jar in instrument: the 250ml Germany SCHOTT DURAN glass)
A, product sterile filling in the trial jar, leave standstill placement in the glass of 250ml.
B, under static condition, see through the whole and part state in the vial visual observations product, mainly pay attention to the following aspects of product:
A) whether structural state has layering.
B) whether liquid level has the bleed phenomenon.
C) whether gel and caking phenomenon are arranged in the product.
(2) the fat floating detection method is: (instrument: precision is the ruler of 0.5mm, the colorimetric cylinder of 100ml)
A, product sterile filling leave standstill placement in the colorimetric cylinder of 100ml.
B, measure the fat deposit thickness of milk surface white across the vial wall with the ruler of 0.5mm under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 1,2:
Observed result under table 1 normal temperature: (18～25 ℃, 180 days)
Table 237 ℃ lower observed result (36～38 ℃, 60 days)
As can be seen from the above data, product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even, only has a small amount of fat floating phenomenon, can illustrate that this product has good shelf stabilities.Especially embodiment 2, embodiment 5 show: when satisfying following three conditions: 1) maror juice, the content of Hippophae Rhamnoides L. juice in the milk beverage finished product are controlled between 0.4wt%～0.6wt%, and the ratio of maror juice and Hippophae Rhamnoides L. juice, preferred 1: 2; 2) optimal selection of emulsifying agent is the combination of monostearate and sucrose fatty ester, and use amount is that addition is 0.5～0.9 part in per this beverage of 100 weight portions, and the best proportioning of single hard fatty acid ester and sucrose fatty ester is 2: 1; 3) optimal selection of thickener is the combination of sodium carboxymethylcellulose, gellan gum, guar gum, xanthans, and use amount is that addition is 0.3～0.5 part in per this beverage of 100 weight portions, and the best proportioning of guar gum and xanthans is 1: 1.This beverage shows high stability, and structural state is even, and the fat floating phenomenon is also extremely faint.
Embodiment 8, flavor taste test
Be as the criterion with embodiment 1～6, comparative example's 1～2 product, choosing is 20 trial test personnel then, taste.Prove from tasting the result: the product of embodiment 1～6,16 personnel are arranged, given very high evaluation, think that mouthfeel is excellent, and embodiment 2, embodiment 5 mouthfeels are the finest and the smoothest, and feel that the local flavor of bitter dish, sea-buckthorn is softer, be easy to accept.And comparative example 1～2 product, 20 trial test personnel generally believe that mouthfeel is slightly poor, and are fine and smooth not.As seen, according to preferred scheme of the present invention, product special flavour, mouthfeel are excellent.
Claims (3)
1. a milk beverage that adds maror juice and Hippophae Rhamnoides L. juice is characterized in that, based on the raw material of 100 weight portions, it comprises:
35～50 parts in milk, maror juice and 0.4～0.6 part of Hippophae Rhamnoides L. juice and stabilizing agent;
Described stabilizing agent comprises thickener and emulsifying agent;
Described maror juice and Hippophae Rhamnoides L. juice add than being 1:2;
Described thickener comprises sodium carboxymethylcellulose, gellan gum, guar gum and xanthans, and based on the raw material of 100 weight portions, its addition is 0.3～0.5 part, wherein guar gum: xanthans=1:1;
Described emulsifying agent comprises monostearate and sucrose fatty ester, and based on the raw material of 100 weight portions, its addition is 0.5～0.9 part, wherein single hard fatty acid ester: sucrose fatty ester=2:1.
2. the milk beverage of interpolation maror juice according to claim 1 and Hippophae Rhamnoides L. juice, it is characterized in that described milk beverage comprises sweet substance, described sweet substance is one or more in white granulated sugar, the syrup, based on the raw material of 100 weight portions, its addition is 3.5～7 parts.
3. method for preparing the milk beverage of interpolation maror juice claimed in claim 1 and Hippophae Rhamnoides L. juice is characterized in that described method may further comprise the steps:
1) with maror juice and Hippophae Rhamnoides L. juice dilution, obtains maror juice and Hippophae Rhamnoides L. juice dilute solution;
2) stabilizing agent and sweet substance are dry mixed, then are dissolved in water;
3) with dilute solution and the step 2 of maror juice in the step 1) and Hippophae Rhamnoides L. juice) in contain stabilizing agent solution mix;
4) add milk, water, stir constant volume;
5) homogeneous, sterilization, can obtains adding the milk beverage of maror juice and Hippophae Rhamnoides L. juice.
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| CN102960448A (en) * | 2012-11-26 | 2013-03-13 | 大连创达技术交易市场有限公司 | Preparation method of sea buckthorn milk beverage |
| CN103518846B (en) * | 2013-10-21 | 2015-08-19 | 新疆康元生物科技股份有限公司 | A kind of sea buckthorn juice milk beverage and preparation method thereof |
| CN108576734B (en) * | 2018-04-23 | 2021-12-14 | 福建省晋江巧妈妈食品有限公司 | Processing method of endive jelly |
| CN109043061A (en) * | 2018-11-07 | 2018-12-21 | 徐州工程学院 | Chinese ixeris herb banana cucumber flavor milk tea and its production technology |
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| CN1173991A (en) * | 1996-08-15 | 1998-02-25 | 夏慧田 | Functional beverage and its production process |
| CN101637289A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Probiotic mixed fermentation beverage and making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1173991A (en) * | 1996-08-15 | 1998-02-25 | 夏慧田 | Functional beverage and its production process |
| CN101637289A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Probiotic mixed fermentation beverage and making method |
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| Title |
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| 张有林等.苦菜沙棘复合饮料的研制.《食品科学》.1999,(第04期),第65-66页. * |
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